Before, he used to teach different ideas through worksheets, and here is how he is educating students now: GOOD JOB!
Jeff start with:
What's the big idea? Why did we do this? Did you learn something today?
We've been learning about the pigments found in vegetables and how other ingredients can affect the color of vegetables. We have also been learning about how those same ingredients can have an impact on the texture of vegetables. To gain a better understanding about what we've been talking about, we decided we needed to experiment with the actual pigments and ingredients. What we've really done is do a science experiment and made some observations that helps us make conclusions.
We started with four different vegetables that represent the four colors of pigments found in fruits and vegetables:
- carrots (orange)
- cauliflower (white)
- broccoli (green)
- red cabbage (red/blue)
- baking soda (alkali)
- lemon juice (acid)
- the orange pigments in carrots are very stable and are not greatly affected by acid or alkali
- adding sugar made our vegetables firm
- adding acid made the cauliflower stay white and kept the cabbage purple - good result
- adding acid turned the broccoli and unappealing olive green color - bad result
- baking soda made all of the vegetables mushy - bad result
- baking soda turned the red cabbage an unnatural blue green color - bad result
- baking soda turned the cauliflower an unappealing yellow color